Loco for Coco-Cocoa: The Best Coconut-Filled Chocolate Bars

by Christie Brydon December 19, 2016

Loco for Coco-Cocoa: The Best Coconut-Filled Chocolate Bars

If you’ve ever had a Mounds bar, you know the joy of coconut and chocolate. However, that drugstore staple has more corn syrup than cocoa—not exactly a premium chocolate indulgence. For a sophisticated twist on a sweet classic, these incredible, local brands are tackling the beloved combination. Find your new favorite (or try all three)!

TCHO Coconut Crisp

TCHO Coconut Crisp

Rich chocolate envelopes crunchy puffed rice and chewy coconut flakes for a delectable impact. The TCHO Coconut Crisp manages to be gourmet and light-hearted at the same time, making it a perfect match for connoisseurs and casual sweet tooths alike. Based in the equally tech- and food-focused Bay Area, TCHO “marries the relentless pursuit of innovation to the obsession with flavor and quality which are hallmarks of our region.” That attention to detail is more than apparent in this delicious, square-shaped bar.


Best for: Those that want a little crunch and a lighter body (that still packs a punch).


Theo Coconut 70% Dark Chocolate

Theo Coconut 70% Dark Chocolate

When one of Seattle’s biggest local chocolate-makers stirs coconut flakes into a smooth dark chocolate base, you get the delectable Theo Coconut 70% Dark Chocolate bar. For Debra and Joe, their “mindbendingly-wonderful chocolate” isn’t just chocolate: “it’s a journey from bean to bar.” Their ever-so-popular 70% dark chocolate is rich and smooth, and the addition of chewy coconut adds an interesting touch without being overpowering. It’s the simplest of the three, but a master of minimalism.

Best for: Purists that want chewy texture in powerful chocolate.

Taza Coco Besos Stone-Ground Chocolate

Taza Coco Besos Coconut 70% Dark Stone Ground Chocolate

Just like all of Taza’s chocolate, this stone-ground bar is full of texture and flavor. Fine coconut shreds in the Taza Coco Besos bar add a subtle, sweet, and complex effect to the unique cocoa blend. It’s simultaneously sugary and sophisticated, giving a tasting experience that’s anything but ordinary. Taza founder Alex Whitmore apprenticed under a molinero in Oaxaca to craft his unique chocolate (using hand-carved granite mill stones, no less) that is “simply crafted, but seriously good.”

Best for: Chocolate-lovers with a taste for innovative textures and unique flavors.


Christie Brydon
Christie Brydon

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